Serious Eats: Recipes
Dinner Tonight: Spinach Salad with Warm Bacon Dressing
For me, the only kind of spinach salad is a wilted spinach salad. For proof, I give you this golden oldie, reinterpreted by Alton Brown. This sucker is flawless. The red wine vinegar balances the bacon fat, the creamy egg contrasts the crisp red onion. And best of all, the hot dressing wilts the spinach leaves. Though I found success a while back with this wilted spinach salad with feta, the original is probably better. Thank you, Alton Brown.
I left the instruction for hard boiling the eggs because everyone seems to have an opinion on the matter. Alton likes to cook his in an electric kettle. Simply Recipes uses the traditional stove top method. I've even weighed in on the issue, having had some remarkable luck cooking them for 4 hours in a crock pot. Obviously, this isn't practical, but hey, they were delicious. Anyway, whichever method you choose is fine—just remember to add the eggs to the salad. I devoured half of this salad before I remembered the egg, hence its absence from the picture.